honey caramel corn

A naturally sweet and delicious recipe for caramel corn made with honey rather than sugar or corn syrup.



1/2 cup popcorn kernels, popped
1/4 cup butter
1/4 cup honey
1/2 teaspoon salt
1/2 teaspoon baking soda


Preheat oven to 350F.

Pop your popcorn into a large enough vessel that you can stir vigorously without spilling. Set aside.

In a small saucepan, melt together the butter, honey and salt. Let come to a boil, stirring constantly. Let boil for 2 minutes while continuing to stir, and then remove from heat. Add the baking soda and stir until well incorporated.

Pour sauce over the popcorn. Stir until evenly coated. Spread over a lined cookie sheet and bake in the oven for 3-5 minutes, or until the popcorn starts turning golden brown. You’ll need to keep a close eye on it because the honey will burn quickly.

Remove from oven, stir the popcorn and bake for another 3 minutes. Remove from oven, allow to cool for five minutes and enjoy. Can be stored at room temperature in an airtight container, but is best if eaten immediately.


Delicious variation: melt 2 tablespoons peanut butter with stovetop mixture. This will create a thicker sauce, so you’ll need to work quickly before it starts to harden too much.